302 Farming of Leicestershire. 



keeping with modern requirements and the spirit with which the 

 farm is conducted ; and the tenant woukl ^i^ladly pay a fair per- 

 centage on the outlay required for their improvement, hut the 

 owner is quite satisfied with the present state of things, and will 

 not move in the matter. 



Store Farms. — Another mode of management is occasionally 

 met with on some of these farms of second-rate land, viz., the 

 produce is wholly consumed by young growing cattle, which are 

 sold in autumn as stores to the Lincoln and Norfolk dealers, and 

 put to the straw-yard or stall, as age and condition render most 

 suitable. 



It has sometimes happened that young cattle sold to Lincoln- 

 shire for the winter straw have been repurchased in the spring by 

 the autumn vendor, and after another summer's grass on the same 

 farm again sold to Norfolk for finishing out in the stalls. 



Some of the land of this description is held by arable farmers 

 from other districts, who summer their cattle here, and remove 

 them home to consume their straw and roots in winter ; and on 

 many such farms no buildings exist, not even a cottage for the 

 shepherd, and in some of the villages there are shepherds who 

 are paid by the acre, and look over two or three of these farms 

 daily, having a fresh master perhaps on each. 



It is believed that those whose practice is " to store " all their 

 land make quite as good or even better profits than others who 

 on the same quality of land attempt to fatten, as no outlay for 

 cake or other feeding stuffs is required ; but such a system 

 must inevitably tend to the impoverishment of the soil, and con- 

 sequently in the long run, or from a landlord's point of view, 

 cannot be recommended. 



Dairxj Farms. — The third-rate and inferior pastures are chiefly 

 thus used. Those in this Division are situated chiefly about its 

 centre, and on by Melton Mowbray north vvards, by Kettleby and 

 Nether Broughton, cScc. 



Stilton cheese was first made in this district, and it yet forms 

 a chief staple of the dairymen's produce. 



This famed delicacy acquired its name by being first sold by 

 Cooper Thornhill, who kept the " Bell Inn " at Stilton on the 

 Great North Road, and who, by the assistance of his relation 

 Mrs. Paulet, the first maker, was enabled to gratify the tastes of 

 his customers at the rate of 25, 6rf. per lb. ; where the cheese 

 was made was of course as long as possible kept a secret, and 

 hence it obtained the name of Stilton. 



The process of making is now in the district very generally 

 known, but the receipt may be useful to those who in other parts 

 may wish to try its manufacture. 



" To the morning's new milk add the cream of the preceding 



